An amazingly simple and delicious new way to cook daikon radish.
I don’t know about you, but sometimes I use an ingredient in certain ways and I can’t get past those styles of cooking to move on to other things. Yeah, let’s just call it non-creativity. I get like that some days (ok, most days now that I’m working). This is why I love browsing through cookbooks or going to try new restaurants. I get inspired that way.
Recently, I got inspired by a Malay colleague. She had brought lunch from home that her mom had made for her. Being the curious foodie that I am, I went over to her cubicle and asked what she was having for lunch. She said, “Lobak putih masak lemak” (daikon cooked in coconut milk) and showed me her dish.
Continue reading Daikon cooked in spicy coconut milk (Lobak putih masak lemak) →
A simple, yet satisfying dinner dish.
When I was growing up, eggs were not just something you had at breakfast. As a matter of fact, we probably had eggs more often at dinner time than we did at breakfast. I love all types of egg dishes. And I don’t really care what people say about eggs—they are the most economical and perfect food. One day, when I have my own place, I plan to raise my own chickens and get me some fresh eggs everyday!
So anyway, getting back to egg dishes, my mom would make egg fuyong every so often and we loved it. As a matter of fact, the simplest recipe—sauteed slice onions with beaten eggs (onion egg fuyong) is still one of my favorite egg dishes today. And my kids wolf it down too everytime I make it.
Continue reading Egg Fu Yong with Green Beans and Daikon →
Stewed beef tendon has hearty flavor with a wonderful mouthfeel.
Well, I’ve been working for two weeks now and I’m beginning to feel a bit better although I’m still overwhelmed by the amount of work I have to do every week. The hardest part has been coming home to cook after a long day at work. Some days, it’s really rough trying to get into cooking mode when all I want to do is lie down and veg! I have a new respect for all you working moms out there. If you have any tips for me on how to cope, I sure could use them.
Anyway, because of that, my weekends are now my major cooking days. Or at least one of the days, I try to make into a cooking day. The other day (usually Saturday), I put my foot down and insist on some rest—which means no cooking!
Yesterday, I decided I was going to make Chinese Beef Stew. It is something I’ve not made before but I remember distinctly having it at a friend’s house. She had used oxtail so it had a lovely beefy flavor along with the wonderful fragrance of cinnamon and star anise in the broth. She also told me that it was quite easy to make.
Continue reading Chinese Beef Stew with Tendon →
Easter is now behind us and we were left with lots of boiled eggs to deal with. This is what happens when you have kids and neighbor’s with kids and we end up coloring a lot of boiled eggs and then in order not to waste them, we have to find ways to eat them all up without resorting to devilled eggs or egg salad sandwiches.
Too Many Easter Eggs
This past Monday, I came up with two ideas—Oden and Thai Son-in-law Eggs. I’ll post about the latter in a future post but for today, let me talk about Oden. Oden is one of those Japanese dishes that I learned while studying in Hawaii (I tell you, that international dorm has been more successful in giving me numerous culinary experiences than actual studying experiences!).
Continue reading Japanese Oden Recipe →